Remove the ham from its packaging and discard the glaze packet if one is included. Leave the fat layer intact, then sprinkle about half of the brown sugar over the bottom of a 6- to 8-quart slow cooker.

Place the ham cut-side down over the brown sugar. If the ham does not fit, trim a small portion from the bottom or cover the cooker with foil before adding the lid so it closes securely.

Rub or sprinkle the remaining brown sugar over the ham. Drizzle the honey across the top, pour the pineapple juice around the ham, and add the ground cloves if using.

Cover and cook on LOW for 4 to 6 hours. Smaller hams may be ready near four hours, while larger hams may need closer to six; spoon the juices over the ham occasionally while keeping the lid closed as much as possible.

Check the temperature in the thickest part of the ham with an instant-read thermometer. When it reaches 140°F, transfer the ham to a platter and let it rest for 10 to 15 minutes.

Spoon the warm cooking juices over the slices before serving. For a darker, caramelized finish, transfer the ham to a baking dish, brush it with cooking juices or additional glaze, and broil for 2 to 4 minutes while watching closely.